• Email
  • Pin It
 

National Fettuccine Alfredo Day

 

Contributed by:

 

 

0 comments | Leave Comment

 

It was popularised amongst US tourists in Rome by restaurateur Alfredo di Lelio who served it with his own name attached. The restaurant’s story is that the dish was invented by di Lelio at his restaurant Alfredo in 1914 as a variation of fettuccine al burro. When butter was added both before and after fettuccine was put in the serving bowl, the butter was known as doppio burro (double butter). Di Lelio’s “original contribution” was to double the amount of butter in the bowl before the fettuccine would be poured in (thus a triplo burro (triple butter) effect instead of double) which he started doing for his pregnant wife who was having difficulty keeping food down. Alfredo added the new dish to his restaurant’s menu when his wife began eating again. (Wikipedia).

Five Fun Facts:

  1. Fettuccine Alfredo supposedly became famous in 1927 when Hollywood stars Mary Pickford and Douglas Fairbanks dined at Di Lelio’s restaurant for several nights while on their honeymoon. They spread the word when they returned to America.
  2. Fettuccine Alfredo can be made with several variations. One variation is to add chicken to the basic Fettuccine Alfredo recipe. Ingredients like broccoli, cream, other cheeses, garlic, and parsley are just a few of the variations that can be used for this pasta dish.
  3. Fettuccine Alfredo is commonly served in the United States as a main dish. In Italy, a pasta course is typically served before the main dish, in an appetizer portion.
  4. When meat and peas are added to Fettuccine Alfredo, the dish is called Hay and Straw.
  5. In the jarred Alfredo sauce available in supermarkets, the sauce is thickened with starch and not with cheese.

Five Fettuccine Recipes:

  1. Fettuccine with Shiitake Mushrooms & Basil- This is not your mother’s spaghetti. It is so much better. Who could resist shiitake mushrooms and fettuccine?
  2. Fettuccine with Light Alfredo Sauce - delicious but healthier than a regular Alfredo sauce.
  3. Light Pasta Alfredo- Jamie says “My favorite pasta sauces are alfredo and vodka. I find it hard to choose between them. I have been known to order both at restaurants. Hey, sometimes a girl just has to help herself! This lighter version of the classic alfredo goes down just as smoothly as the original”.
  4. Fettuccini with Mock Alfredo Sauce- This is an old classic made over to suit the modern vegan taste. Best served warm.
  5. Creamy Spinach Fettuccine – Perfect way to get your indulgence but with the goodness of spinach at the same time. Even the kids will love this dish.

Click for more pasta recipes.

Nutrition information for one serving of Fettuccine Alfredo:

Calories:   415
Fat: 17  g
Carbohydrates: 48  g
Cholesterol: 32  mg
Sodium: 334  mg
Protein: 16  g
Sugars: 1 g

Posted in

Tags

About Hadassah Sabo Milner

avatar

HaDassah Sabo Milner is a Welsh Jew who lives in Monsey NY. She is a writer and a blogger and a lifelong foodie. She's married with four sons who provide her with much fodder for her writing projects. HaDassah is also a social media rockstar who can update multiple platforms simultaneously whilst cooking Shabbat dinner for 70. You can find her on Facebook, Twitter Twittr , and read her blog In The Pink .

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email